Zobrazeno 1 - 10
of 65
pro vyhledávání: '"W.S. Otwell"'
Autor:
W.S. Otwell
This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international se
Autor:
F.R. Antoine, Maurice R. Marshall, A.D. Hogle, Ramon C. Littell, Charles A. Sims, Cheng-I Wei, W.S. Otwell
Publikováno v:
Journal of Food Biochemistry. 26:131-152
Fish is a rich source of free amino acids, and provides a good medium for microbial growth. Deterioration of fish quality is often determined by chemical indicators of microbial activity such as biogenic amines. This study investigated the possible c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3d058e37d3f62472cbafe483b24a42f
https://doi.org/10.1111/j.1745-4514.2002.tb00870.x
https://doi.org/10.1111/j.1745-4514.2002.tb00870.x
Publikováno v:
Journal of Aquatic Food Product Technology. 15:49-67
Treating seafood with carbon monoxide (CO) and various filtered wood smokes (FS) containing carbon monoxide has become a common practice in the industry, particularly for seafood intended for the frozen market. Tuna is one of the most common fish spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdc65b7c9c5ee07be95c203050ee5b25
https://doi.org/10.1300/j030v15n03_05
https://doi.org/10.1300/j030v15n03_05
Autor:
Charles A. Sims, M.R. Marshall, Ramon C. Littell, F.R. Antoine, A.D. Hogle, Cheng-I Wei, W.S. Otwell
Publikováno v:
Journal of Food Protection. 67:2255-2262
Biogenic amines, total volatile base-nitrogen (TVB-N), and sensory evaluation are some of the indicators used for fish quality determination. Our objective was to evaluate the relationship among histamine, cadaverine, putrescine, TVB-N, and sensory e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::48ed6a384158d3ed0373457bb2a5c6c2
https://doi.org/10.4315/0362-028x-67.10.2255
https://doi.org/10.4315/0362-028x-67.10.2255
Publikováno v:
Journal of Food Protection. 67:124-133
Putrescine, cadaverine, and indole production capabilities of bacteria isolated from wild domestic and aquacultured Ni-caraguan penaeid shrimp in progressive decomposition states were evaluated. The numbers and types of microorganisms responsible for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa27284af3ffc853b25ad698ca0f1c69
https://doi.org/10.4315/0362-028x-67.1.124
https://doi.org/10.4315/0362-028x-67.1.124
Publikováno v:
Journal of Food Engineering. 60:107-110
The reductions in microbial load and product yield loss are two important criteria used in establishing proper cooking schedules for shrimp. Long cooking times and high temperatures ensure better product safety at the expense of yield and sensory qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::257892cf9f7526a94526b4372a971ff1
https://doi.org/10.1016/s0260-8774(03)00023-2
https://doi.org/10.1016/s0260-8774(03)00023-2
Publikováno v:
Journal of Food Science. 68:2178-2185
Putrescine, cadaverine, and indole were evaluated as chemical indicators of decomposition for wild and aquacultured Penaeid shrimp decomposed under controlled conditions at 0, 12, 24, and 36 °C and for commercial shrimp samples collected and evaluat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9668ecdad670164281a1258f0a9f31e
https://doi.org/10.1111/j.1365-2621.2003.tb05743.x
https://doi.org/10.1111/j.1365-2621.2003.tb05743.x
Autor:
M.R. Marshall, A.D. Hogle, Ramon C. Littell, F.R. Antoine, W.S. Otwell, Cheng-I Wei, Charles A. Sims
Publikováno v:
Journal of Food Science. 67:3210-3214
Two groups of 6 mahi-mahi fillets, one untreated and the other dipped in a suspension of Morganella morganii, were refrigerated at 7°C and sampled after 0, 2, 4, 6, 8, and 10 d of storage. Results were similar for both groups of fish. Total volatile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fa7bf7bf6852ce9ed1ed15350c25d03
https://doi.org/10.1111/j.1365-2621.2002.tb09567.x
https://doi.org/10.1111/j.1365-2621.2002.tb09567.x
Autor:
Sivakumar Raghavan, David Mantilla, Murat O. Balaban, Hordur G. Kristinsson, W.S. Otwell, Frank A. Chapman
Publikováno v:
Journal of food science. 73(5)
Carbon monoxide (CO) has been used for improving the color of muscle foods. In the current study, we compared the postmortem treatment of tilapia fillets with 100% CO and euthanasia of live tilapia with CO for their ability to stabilize the color of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50afaad2b1758f903a2bd64b585dfb2e
https://pubmed.ncbi.nlm.nih.gov/18576984
https://pubmed.ncbi.nlm.nih.gov/18576984